Bread

Ingredients

• flour
• water
• coarse sea salt

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Dust a little flour on the dough and your hands.

2. Fold the edge of the dough farthest from you toward the center, pressing down and away with your palms.

3. Turn the dough and repeat the folding and kneading process.

4. If the dough sticks, scrape it off the board with a dull knife and flour the board again.

5. Knead until the dough is smooth, elastic, and does not stick to your hands or the board.

6. Place the dough in a wet bowl, brush the top with water, cover with cloth, and set in a warm place to rise.

7. When the dough has doubled in size, shape it into small loaves without adding flour.

8. Place the loaves in pans and let them rise again until doubled.

9. Preheat the oven to 400°F (200°C).

10. Bake small loaves for 35 minutes and larger loaves for 50-60 minutes, turning the pans if necessary.